In large mixing bowl, cream butter until fluffy. Beat in honey in fine stream until well blended. Add eggs one at a time, beating well after each addition.

In small bowl, combine carrots, raisins, nuts, orange juice and vanilla, set aside.

In a third bowl, combine dry ingredients; set aside.

Add dry ingredients to creamed mixture alternately with carrot mixture, beginning and ending with dry ingredients. Turn batter into greased 12x8x2-inch pan. Bake at 350°F 35 to 45 minutes or until wooden pick inserted near center comes out clean. Cool in pan 10 minutes. Turn onto wire cake rack.

NUTRITIONAL INFORMATION (per serving)

Calories 301 kcal; Fat 12 g; Sat Fat 5 g; Carb 47 g; Protein 5 g; Fiber 3 g; Cholesterol 48 mg, Sodium 370 mg; Potassium 231 mg; Calcium 77 mg; Iron 2 mg; Vitamin D 6 mcg